the last two meals I cooked were just gak :-0 they were so bad that

REC: Northwest Sugar-Cured Salmon

Northwest Sugar-Cured Salmon

I hated fish until I had this at an Indian reservation in Washington. It's WONDERFUL! (and easy)

2 Tbl. firmly packed brown sugar
1 Tbl. cider vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1-1/2 pounds salmon or bluefish fillet or butterflied trout (I've only tried salmon)

Combine brown sugar, vinegar, salt and pepper in a small bowl. Rub evenly over fish. Wrap and refrigerate at least 6 hours or up to 24 hours (*see notes below)

Prepare grill (*see notes below). Grill covered, skin side down, over medium-low coals 15-18 minutes (8-10 min. for trout), until opaque.
Turn fish over and grill uncovered 2 more minutes.

*Notes: I usually plop it in a ziploc in the fridge and marinate only 2 hours - it's always come out perfect. I have never grilled (since I don't own one). I have one of those counter-top Nesco Jet Stream Ovens and I do it for 10 minutes. Have also seared it in a skillet -- no matter how you do it, you end up with this wonderful caramelized coating with that sweet/tart/peppery flavor.

 
REC: Salmon in Caper Cream Sauce

Salmon in Caper Cream Sauce

Submitted by: MOMMYTO2BOYS (FinerKitchens.com)

4 servings.

4 pieces salmon filet
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

1. Season salmon with lemon pepper, salt, dill weed, and garlic powder.

2. Melt butter in a large skillet over medium heat. Place salmon in skillet, and increase heat to medium-high. Turn frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 more minutes, until cooked through. Remove to a warm serving platter, and cover with foil.

3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over salmon, and serve.

 
REC: Curried Chicken and Peach Saute

Curried Chicken and Peach Saute

1-1/3 cups uncooked couscous
1/4 cup orange juice
1/4 cup honey
2 tsp. cornstarch
1/2 tsp freshly grated ginger
1/2 tsp curry powder
1/4 tsp paprika
1/4 tsp coarse ground black pepper
2 tbl oil
1 lb chicken breast, bones and skin removed, cut into chunks
1 medium sweet pepper, thinly sliced
1 small onion, cut into thin wedges
2 peaches, peeled & thinly sliced

Prepare couscous per package directions and set aside. In a small bowl, combine the
orange juice, honey, cornstarch, ginger, curry powder, paprika and pepper. Mix well. Set aside. Heat oil in a large skillet or wok over medium high heat until hot. Add chicken; cook about 6 minutes until browned, stirring occasionally. Add sweet pepper and onion. Cook 4 to 5 minutes, until chicken is no longer pink and veggies are crisp/tender. Whisk orange juice mixture until smooth. Add juice mixture and fruit to skillet. Cook and stir 2 to 3 minutes or until sauce is thickened and bubbly. Serve over hot couscous.

 
REC: Kung Pao Chicken

Kung Pao Chicken
Mandarin House Restaurant, La Jolla, CA

1 egg white, beaten
2 tsp. cornstarch
1 3-1/2 to 4-lb. chicken, skinned, boned and cut into 1/2” chunks
1 tbl. peanut oil plus 2 cups peanut oil for deep frying
1 tbl. Szechwan sweet bean sauce
1 tbl. hoisin
2 tbl. soy sauce
1/4 tsp. hot red chile pepper flakes (or 10 shakes of chili oil)
1/4 cup water
2 tsp. sugar
1/2 cup roasted peanuts (like cocktail peanuts)
6-8 green onions, cut in 1/2” lengths

In bowl, combine egg white and cornstarch. Add chicken and stir to coat, then stir in 1 tbl. peanut oil. Let stand 30 minutes. Heat wok over med-hi heat and add 2 cups peanut oil. When hot (it will ripple), add chicken and stir to separate chunks. Cook until opaque, about 2 min. Lift out with slotted spoon and drain on paper towels. Strain oil from wok and set aside to cool (keep for future uses).
Turn heat to high in wok and add bean sauce, hoisin, soy sauce, red pepper flakes, water and sugar. Heat through for about 1 minute then add chicken. Stir until heated through. Sprinkle with peanuts and green onions. Stir quickly and serve immediately with rice.

 
REC: Japanese Chicken Wings (also makes a good appetizer)

Japanese Chicken Wings

4 lbs. chicken wings (use drummettes if you can find them)
1/4 cup soy sauce
1/2 cup aji mirin (sweet rice wine)
1/4 cup sugar
1/2 tsp. crushed red pepper
1 garlic clove, crushed
1-1/2 tsp. grated fresh ginger root (don’t use powdered)

Cut each wing into 3 parts, separating at the joints (unless you are using drummettes). Throw away wing tips. In large baking pan, or two 12x8” baking dishes, combine remaining ingredients. Add wings and turn to coat well. Let marinate 1 hour at room temperature, turning occasionally. Note: you can make these in advance, cover and refrigerate for up to 24 hours.
Preheat oven to 375 deg. Bake chicken, in the marinade, uncovered, for 1-1/2 hours. Turn them over occasionally. Serve either warm or cold.

 
REC: Fung Lum’s Chicken with Cashews

Fung Lum’s Chicken with Cashews
Fung Lum Restaurant, Universal City, CA

Serves 4-6

1/2 lb. boned chicken breast, cubed (about 2 cups chicken)
1/2 of an egg white
2 tsp. cornstarch
2 cups oil
3/4 cup cashews, toasted
3/4 cup diced celery
1/3 cup diced carrots
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. sesame oil
1 tsp. Chinese rice wine or dry sherry
1 tbl. soy sauce
2 tbl. water
2 cloves garlic, minced
2 green onions, chopped
1” piece of ginger room, minced

Stir egg white and 1/2 tsp. cornstarch together. Add chicken and toss to coat well. Set aside.
Heat 2 cups oil in wok or large pan until hot. Add diced chicken mixture, celery and carrot. Stir fry 2 minutes or just until chicken is cooked and vegetables are crisp-tender. Remove to paper towels. Drain and strain oil for future use.
In bowl, stir together salt, sugar, remaining 1-1/2 tsp. cornstarch, sesame oil, rice wine, soy sauce and water. Return about 2 tbl. oil to wok and heat again. Add garlic, green onions and ginger root to wok and stir fry 20 seconds. Add chicken vegetable mixture and stir fry just to heated. Add seasonings from bowl and stir. Sprinkle with more rice wine if desired. Add cashews and stir for a few seconds more. Serve.

 
REC: Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce

Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce
(Bon Appétit, June 1998)

1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 skinless boneless chicken breast halves

2 tablespoons (about) vegetable oil
Mustard-Cream Sauce (recipe follows)

Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish.
Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast.
Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Serves 4.


Mustard Cream Sauce:

Makes about 1 cup.

1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

 
REC: Chicken and Broccoli with Walnuts

Chicken and Broccoli with Walnuts

Makes 4 servings

Chicken:
White of 1 egg
1 tbl. soy sauce
1 tbl. cornstarch
1 tsp. minced, peeled fresh ginger or 1/4 tsp. ground
1 lb. boneless, skinless chicken breast, cut across grain into 1/4” wide strips

Sauce:
2 tbl. soy sauce
1/4 cup dry sherry or white wine
2 tsp. minced, peeled fresh ginger or 1/2 tsp. ground
2 tbl. honey
1-1/2 tsp. cornstarch
1 tsp. vegetable oil

To finish:
4 tbl. vegetable oil
4 cups broccoli florets
1 cup walnuts
1/4 cup sliced green onions

Chicken: mix egg white, soy sauce, cornstarch and ginger in a bowl. Add chicken and stir to coat thoroughly.
Sauce: Mix all sauce ingredients in a small bowl.
To finish: In a wok or large skillet, heat 2 tbl. of the oil over high heat. Add broccoli and stir briskly for 1-2 min. until crisp-tender. Transfer to a large bowl. Add remaining 2 tbl. oil to skillet and heat over med-hi heat. Add chicken and cook 4-5 min., stirring constantly until pieces separate and turn white. Return broccoli to skillet; add walnuts and sauce mixture. Stir for 20-30 seconds until sauce thickens and chicken is glazed. Transfer to serving bowl and sprinkle with green onions.

 
REC: Chicken Almondine

Chicken Almondine

Makes 6 generous servings

1/2 cup wild rice
1/2 cup celery, sliced
1 cup milk
1/4 cup soy sauce
4 green onions, chopped
1/3 cup raisins
1/2 cup long grain brown rice
1 cup chicken broth
3/4 cup diced red bell pepper
6 chicken breast halves, cut in chunks
1/2 cup almonds, sliced
3/4 cup pineapple tidbits

Combine everything in a 2-quart casserole. Cover and bake for 1-1/2 hours (or more) at 350 deg.
The liquid should be gone and the rice tender.

 
REC: Chinese Roast Duck

Chinese Roast Duck

1 duckling (about 5 lb.)
2 tsp. salt
4 green onions
2 cups boiling water
2 tbl. honey
Spicy Duck Sauce:
Stir together and let stand for 2 hours to blend flavors -
1/2 tsp. crushed anise seeds
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. allspice
2 tbl. sherry or water
2 tbl. honey
1 tbl. chili sauce
1 tbl. soy sauce
1 clove garlic, minced fine

Rub duckling inside and out with salt; stuff onions inside cavity and tie legs together with twine. Place on rack in roasting pan lined with heavy foil. Mix boiling water with honey; pour over duckling, letting water run into pan. Bottom of duckling should not touch water. On lowest rack of oven, roast at 350 deg. for 1 hour. Prick skin to let out excess fat. Turn duck over and continue roasting 1 hour longer. Increase oven to 500 deg. Brush duck with Spicy Duck Sauce; return to oven and roast for 5 min. on each side. Duck should be almost burnt and crispy. Serve rest of sauce as a dip (warm it in the microwave first).

 
aw heck, I shoulda just sent you a copy of my 8 lb. cookbook smileys/smile.gif Need more, let me know!

 
what an exciting start (((Cheezz))) thank you sooo much! have to an add paper to the printer smileys/smile.gif

 
and that my dear, is what was missing in the other Moussaka recipe. I can't wait

to try your recipe cause it looks like the ones I used to get in those little Greek resturants in NYC. I'm so glad you figured out the perfect recipe.

I had just mentioned Coq Au Vin to Don last night. great minds..... smileys/smile.gif)

thanks soooo much (((Orchid)))

 
You're welcome Randi. Have you considered doing one of the more ambitious

meals together occasionally? Lots of mis en plas (sp) that can be shared and then a feeling of investment in the end result? If that makes any sense?

 
not yet, cause we really do get along quite well and I'd like to keep it that way.... '-)))

it's a good suggestion and something to explore. I think the biggest problem would be that he doesn't take orders very well.... ROTF and ducking (cause he's been following this thread)

 
LOL...I understand. With a new job that sometime meant several months

in between jobs, John was driving me insane after all the Honey-Do's were taken care of and he had nothing to do. He always ended up in the kitchen. I finally (for my sanity) said, Ok, you're the Sous Chef and this is what you will do. He was happy to have something to do and became very good. His knife skills are really good now and in all honesty, he now has a better appreciation of what goes into making that food. He had no understanding of how much time it all takes so I guess it's all good.

 
and here's one that's been on my to do list for too long. Irish lamb stew with herbed goat cheese

Irish Lamb Stew with Herbed Goat Cheese Dumplings Recipe courtesy Food Network Kitchens



For the stew:
4 pound shoulder roast of lamb
Olive oil
10 cloves of garlic
1/4 pound bacon, cut into 1-inch pieces
Salt
Freshly ground black pepper
4 cups veal stock

4 ounces unsalted butter
1/2 cup flour
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
Fresh sprigs marjoram for garnish

For the dumplings:
2 cups flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup soft goat cheese
2 teaspoons each of chopped parsley, marjoram and thyme
Freshly ground black pepper
3 cups veal stock


Preheat the oven to 325 degrees.
Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside.

In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.

For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate.

To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram.

 
sheer projection (DH) smileys/wink.gif

> I think the biggest problem would be that he doesn't take orders very well....

My tools of trade were a wok, crock pot, pressure cooker (for 10 minute beans), dutch oven, and CI skillet of course. I even cooked a few stir frys for Randi to show her how quick and easy it is. But alas these tools (aside from the skillet) are nowhere to be seen, prolly still packed in the garage from our last move 7 years ago.

Seriously the real issue is that Randi's digestive system can't handle what I consider staples and I think I've been very tolerant of this all things considered. But I think I'm going to cook up a big pot of tomato meat sauce this weekend and maybe hunt for the wok and crock.

btw beans (aside from soy) are not a complete protein and need to be mixed with corn or rice ala the Mexicans. They're disastrous for Randi's digestive system anyway and even make my life "interesting" smileys/smile.gif

- Don

 
got the wok and crock and some of these folks know where we live so ya

better come through for me '-)))

 
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